Tulip Cake Recipes

TULIP CUPCAKES

Tulip Cupcakes image

Provided by Food Network

Categories dessert

Time 45m

Yield 12 cupcakes

Number Of Ingredients 6

Ingredients

1 cup white candy melts
1 12-ounce bag pink candy melts
1/2 cup vanilla frosting
Yellow food coloring
12 cupcakes with vanilla frosting
Yellow and black licorice sticks (from a bag of bridge mix)

Steps:

Melt the white and pink candy melts separately. Arrange 12 plastic spoons facedown on a cutting board. Put the white candy melts in a resealable plastic bag, snip a corner and pipe short lines on the tip of each spoon.
Dip the back of the spoons in the pink candy melts to cover; freeze until set, 5 minutes. Carefully pop off the petals and use the spoons to make more. (You'll need 6 to 8 petals per cupcake.)
Tint the 1/2 cup vanilla frosting yellow with food coloring. Pipe a small amount on each cupcake in the center, then insert the licorice sticks. Arrange the candy petals around the yellow frosting.

COOKIE TULIPS

Cookie Tulips image

These cookies not only look fancy but they taste amazing too! Super easy to make and will impress the whole family!

Provided by CookBakeandDecorate

Categories Desserts Cookies

Time 1h

Yield 12

Number Of Ingredients 10

Ingredients

¼ cup butter, softened
½ cup white sugar
7 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 egg whites, beaten
1 (4 ounce) package cream cheese at room temperature
1 cup confectioners' sugar
1 teaspoon vanilla extract
½ (8 ounce) container frozen whipped topping, thawed
17 large fresh strawberries, divided

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone sheet liner. Grease the outsides of 12 2-inch diameter baking glasses or small bowls.
Mash the butter and white sugar together in a bowl until smooth, and mix in the flour, 1 teaspoon of vanilla extract, and the egg whites to make a smooth batter. Drop about 2 1/2 tablespoons of the mixture onto the prepared baking sheet, and use a spoon or spatula to spread the dough out into a very thin circle about 7 inches in diameter. Repeat with the remaining batter.
Bake in the preheated oven until the cookies are very lightly browned at the edges and the centers are set, 7 to 9 minutes. Watch them carefully so they don't overbake. Pull the sheet from the oven, and immediately slip a spatula underneath each flat cookie; center and drape them over the greased glasses to harden into small wavy bowls. Allow to cool completely.
While the cookies cool over their molds, beat the cream cheese and confectioners' sugar in a bowl until smooth; mix in 1 teaspoon of vanilla extract. Remove green tops and cores from 5 strawberries; place them into a small bowl, and mash to a juicy, slightly lumpy texture; mix the strawberries into the cream cheese mixture. Gently fold the whipped topping into the strawberry cream until thoroughly combined.
Spoon about 3 tablespoons of the strawberry cream into each cookie bowl, then top with a pretty fresh strawberry with green top. Store leftover cookies in an airtight container, and leftover cream in refrigerator.

Nutrition Facts : Calories 198.9 calories, Carbohydrate 26.7 g, Cholesterol 20.5 mg, Fat 9.6 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 6.5 g, Sodium 67.2 mg, Sugar 22.1 g

TULIP-FAIRY'S FAMILY CHRISTMAS CAKE

Tulip-Fairy's Family Christmas Cake image

My friend made our wedding cake using this recipe back in 1988. I have used it for my Christmas cake ever since. There would be a divorce in my house if I changed anything about it. You can eat it as it is or decorate it in the traditional way. The recipe is for 1 10" cake...However, I always make two as one is never enough in my house!!!

Provided by Tulip-Fairy

Categories Dessert

Time 6h

Yield 1 cake

Number Of Ingredients 10

Ingredients

18 ounces sultanas
18 ounces raisins
8 ounces glace cherries
6 ounces chopped mixed nuts
6 eggs
12 ounces sugar
12 ounces butter
18 ounces self raising flour
3/8 pint milk (mixed together) or 3/8 pint brandy (mixed together)
brandy, for soaking fruit

Steps:

Weigh out all fruit and leave to soak in the brandy overnight.
Cream butter and sugar until pale and fluffy.
Add eggs and flour and mix in milk and brandy until combined.
Stir in fruit and nuts, at this point I have been known to mix with a pair of very clean hands to ensure that all the fruit is mixed into the cake mixture.
Place mixture into a greased and lined 10" tin, protect with brown paper -- see note!
Bake in a slow oven 150°C 300°F Gas mark 2 for 5 1/2 hours or until a skewer can be pulled out of the centre of the cake clean.
Note: Protect a large cake by fastening a band of brown paper round the tin 2-3" higher than the tin, and cover the top of the cake with greaseproof paper after 3 hours.
The preparation time is a guess as this is not a job to be rushed, especially if you take on board a brandy or two while mixing it! Don't forget to make a wish while stirring it -- this has become a family tradition in my house!
Servings: Another guess as it depends on how big your slices are ;-).

Nutrition Facts : Calories 13742.2, Fat 630.2, SaturatedFat 231.7, Cholesterol 1873.1, Sodium 7316.9, Carbohydrate 1942.7, Fiber 112.9, Sugar 1179.6, Protein 241.1

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